Mango Grapefruit Castella Cupcake Recipe

Name: Mango Grapefruit Castella Cupcake
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Yield: 7
Cuisine: Korean
Ingredients: Mango puree; 200g Frozen mango; 40g Sugar; 5g Lemon juice; Cake; 100g Egg; 65g Sugar; 2g Vanilla extract; 30g Mango puree; 25g Unsalted butter; 25g Milk; 80g Cake flour; 2g Baking powder; Cream; 150g Whipping cream; 40g Condensed milk; 50g Grapefruit

by Cooking Tree 2024-01-02

written by Cooking Tree 2024-01-02

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In Cooking Tree, we’re serving up delicious Mango Grapefruit Castella Cupcake, and we’ll show you how to make it from scratch.

I made these cupcakes with mango and grapefruit, which go well together in color and taste~.
I used the grapefruit pulp in the creamer and added a lot of it as a garnish.

It was refreshing to have so much fruit in the cupcakes and I loved the tangy texture of the grapefruit.

The cupcakes are soft and fluffy and melt in your mouth.

Enjoy the video~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Grapefruit Castella Cupcake
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Rating: 5.0/5
( 84 voted )

Serves: 7 Prep Time: 35 Minutes Cooking Time: 22 Minutes 22 Minutes Nutrition facts: 140 calories 21 grams fat

Ingredients

Mango puree

200g Frozen mango
40g Sugar
5g Lemon juice

Cake

100g Egg
65g Sugar
2g Vanilla extract
30g Mango puree
25g Unsalted butter
25g Milk
80g Cake flour
2g Baking powder

Cream

150g Whipping cream
40g Condensed milk
50g Grapefruit

Instructions

Mango Puree

Simmer the mango, sugar and lemon juice in a saucepan until thickened, transfer to a bowl and leave to cool.

Cupcakes

Place the bowl with the eggs over a saucepan of simmering water.
Add the sugar and vanilla extract and cook, stirring constantly, until the temperature reaches 40 degrees.
Remove the bowl from the pot and place the bowl with the butter and milk on top and heat to medium.
Whisk the egg wash to a fine, stiff peak and fold in the mango puree.
Sift in the flour and mix it in, then add a little of the batter to the bowl with the butter and milk and mix.
Add it all to the main batter and mix evenly.
Fill the cupcake tins about 90% full and bake in a 170 degree oven for about 22 minutes.
Leave to cool and then dig out the center of the tops slightly.
Remove the grapefruit zest from the cupcakes and peel off the flesh.

For the cream

Whip the fresh cream with the condensed milk.
Fold in the grapefruit pulp.
Squeeze the mango puree into the cupcakes, squeeze the cream and organize the cream.
Drizzle the mango puree over the cream and top with grapefruit pulp.